It was probably the soberest of Christmases we've had in a while, and that was partly due to driving down the country to enjoy lunch with the
rellies. Evidently I felt fresh enough this morning to be hauled up One Tree Hill with my athlete-sister, and then still inspired enough to cook Mum and Dad and I brunch, while said-sister sassed herself up and trotted off to the Boxing Day races. The cat milled around on the lawn.
Brunch is something I often find myself cooking for people, and I love it. It's my favourite meal; often more relaxed than dinner and a nice way to while away the hours on a Sunday, with coffees and the paper and good (or hungover, hilarious, banter-filled) conversation (and a good excuse for a link, very similar to a line from one of my favourite songs 'Lua',
here).
It's one of those nourishing meals that invariably makes people feel better, and can be acceptably sweet or savoury. It's something you can make fancy just for yourself, for you and a loved-one if you're sufficiently coupled up, or for a group - all with relative ease. During my own coupled-up days, the Fisherman once spent two hours preparing brunch for me, which included one of his numerous unusual signature dishes - froached eggs. You poach them, then lightly fry them in a frypan for texture. Despite maintaining my bitter and cynical attitude towards couples, I have to confess I used to
love being cooked for when I was one half of one. I was totally impressed with the froaching of eggs, even though I've never dared serve them to anyone myself. I do however pride myself on my egg scrambling ability, so today as a boxing day treat, I'm sharing my technique.
The rubber spatula and the whisk there on the left? Those tools are crucial. Actually, you can make do without a whisk but you must have a rubber spatula. You must!
Perfect scrambled eggs
*2 fresh free range eggs per person
*Milk (or if you're feeling decadent, use cream)
*Salt and freshly ground black pepper
Crack eggs into a small dish, and transfer to a mixing bowl one by one. I usually wouldn't add such a laborious task to a simple breakfast, but the morning after my sister's hens night I learned the hard way that cracking eggs straight to the bowl can lead to flushing a dozen eggs down the toilet if the 12th one is rotten. I wouldn't wish that smell, on a hangover or not, upon anyone. Lesson learned.
So crack two eggs per person and transfer to a bowl. Add a little milk. I'm sorry I cannot be more precise with measurements, but maybe a quarter of a cup of milk to every two eggs. You only need a little. Sprinkle over some salt and crack over some pepper, then whisk well.
Meanwhile, heat a knob of butter and about a tablespoon of olive oil in a frypan on medium-high heat. Ideally, your frypan will be non-stick.
When the pan is hot, add your eggs. Give them a second, then begin gently running the spatula straight down the middle of the pan, and round each side. Continue doing this as the eggs gently cook. You may need to turn the pan down, but what you want is soft and foldy - so don't get overzealous with your stirring.
By the time my eggs had hit the pan, the ciabatta was in the toaster and my balsamic tomatoes were ready and keeping warm in the oven. They're made by taking some tomatoes (mine were vine-ripened with stalks intact), drizzling over some olive oil, some balsamic vinegar, some sea salt and cracked pepper, and roasting for about 20 minutes at about 200*C. Turn down towards the end just to keep warm until the eggs and toast are done. I also served Mum and Dad's and mine with a little avocado.
Mum then cracked open the bottle of Piper Champagne my wine-seller cousin had given her for Christmas. It was a perfectly relaxing lazy Sunday meal. And about a hundred times better than the grotesque phenomenon of Boxing Day sale shopping. I personally think if you're not at the beach, or away on holiday, then a lazy brunch is the next best thing to do on these days between Christmas and New Years. Avoid the shops at all costs!
Bon Appetit!
